Ingredients
- 5 large eggs
- 1/4 cup granulated sugar
- 1/3 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tsp gingerbread spice mix
- 1/2 tsp baking powder
- 3½ Tbsp milk
- 3½ Tbsp vegetable oil
- 2 teaspoons vanilla extract
Filling
- 1 13.4 oz jar Biscoff cookie butter
Chocolate Ganache
- 3.5 oz chocolate (semi-sweet)
- 1/2 cup (3.5 fl oz) heavy cream
Instructions
- Preheat the oven to 340°F.
- Separate the egg whites from the yolks.
- Whisk the egg yolks with 1/4 cup sugar until pale and thick.
- Beat the egg whites with 1/3 cup sugar until stiff peaks form (meringue).
- Gently fold the yolk mixture into the meringue using a spatula.
- Sift in the flour, gingerbread spice, and baking powder, folding gently.
- In a small bowl, mix the milk, oil, vanilla, and about 1/4 cup batter. Whisk well, then fold this back into the main batter.
- Spread the batter evenly onto a parchment-lined baking sheet.
- Bake for 25–30 minutes, until the sponge is lightly golden.
- Immediately flip the sponge onto a clean sheet of parchment, remove the old paper, flip again onto another sheet, then roll it up right away with the parchment inside. Let cool completely while rolled.
- Once cooled, gently unroll and spread the Biscoff cookie butter evenly.
- Roll it back up tightly, removing the parchment as you go.
- Place on a serving platter and prepare the ganache.
Chocolate ganache
- Place the chopped chocolate in a bowl.
- Heat the cream until just boiling. Pour over the chocolate in three additions, mixing well each time, until smooth.
- Chill in the freezer for about 10 minutes, until thick but spreadable.
- Spread over the cake with an offset spatula.
- Use a fork to create wood-grain lines.
- Decorate with holiday sprinkles or any decorations you like.